Cut the zucchini lengthwise and hollow them out as best you can by scraping out the flesh using a sharp spoon. Make the zucchini walls as thin as possible without breaking them, so baking won’t take forever later. Keep the zucchini flesh and chop it into small pieces. Cut the cherry tomatoes in half. Chop the garlic finely. Grate the cheese(s).

Chop the onions into small bits. Heat olive oil to slightly less than medium heat. Add the onions, fry very slowly for 5 – 10 minutes without letting them get too brown or black.

Add the garlic, paprika powder, peperoncini, salt, pepper, oregano and basil. Mix with the onions for 30 seconds to make the flavors come out. Then add the zucchini flesh and cherry tomato halves. Raise heat to medium-high. Cook while stirring occasionaly until the tomatoes have broken down and the mixture has a thick, jammy texture.

Preheat the oven to 180ºC. Put the zucchini halves on a baking tray, on top of baking paper. Fill each halved zucchino roughly to the brim with the cooked mixture and sprinkle parmesan and goat cheese on top. Bake at 180ºC in the middle of the oven for 30 – 40 minutes. Keep an eye on the cheese, don’t let it get too dark.